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60
Bread/Dough
water at a time, flipping each after 1½ minutes. Boil for 3 minutes total. Allow pretzels to drain on a
wire cooling rack. Dip each pretzel into the stirred baking soda solution and place on prepared
baking sheet. Lightly brush the pretzels with the egg wash and sprinkle generously with the salt and
rosemary. Bake in the oven until dark and golden, approximately 10 to 12 minutes.
8. When pretzels are finished baking, transfer to a wire cooling rack.
Nutritional information per pretzel:
Calories 118 (0% from fat) • carb. 25g • pro. 4g • fat 0g • sat. fat 0g • chol. 0mg • sod. 261mg • calc. 1mg • fiber 1g
Pâte Brisée
This flaky pastry is a classic, all-butter dough that is very versatile. It can be used for sweet or
savory pies and tarts.
Yield: 2 crusts (2 single pies/tarts or 1 double-crust pie)
INGREDIENTS
2 cups unbleached, all-purpose flour
1 teaspoon fine sea salt
16 tablespoons (2 sticks) unsalted butter,
cold, and cut into ½-inch cubes
¼ cup ice water
INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. Add the flour and salt to the
work bowl and process on Low to sift.
2. Add the cubed butter over the top of the flour mixture. Pulse until the mixture resembles coarse
crumbs, about 8 to 10 pulses. Add the ice water, 1 tablespoon at a time. Pulse until mixture just forms
dough (you may not need all the water). Dough is ready when it holds when pinched together.
3. Divide the dough equally into 2 pieces and form each into a flat disc. Wrap each disc in plastic wrap
and refrigerate for at least 30 minutes before using.
4. Dough keeps for up to a week in the refrigerator or in the freezer for up to 3 months.
Note: For a sweet pastry dough, add 1½ tablespoons granulated sugar in with the dry ingredients.
Nutritional information per serving:
Calories 100 (66% from fat) • carb. 7g • pro. 1g • fat 7g • sat. fat 5g • chol. 20mg • sod. 98mg • calc. 0mg • fiber 0g
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